Spicy Chicken and Bean Stew

Kitchen Tested, Adapted, and Approved by the Jabbercookie
Inspired by a BBC GoodFood recipe
 
Serving Size: 4 Servings
Difficulty: Easy
Prep Time: approx 15 minutes to chop veggies, de-skin chicken, and open cans.
Active Cook Time: approx 15-20 minutes to sautée chicken and veggies
Inactive Cook Time: 2-3 hours
 
Cooking Tools:
1 crock pot with sautée feature or,
1 non-stick skillet
1 cutting board
2 knives (one for veg, the other to deskin chicken)
1 plate
1 wooden spoon
1 pair of tongs
Paper towels
 
Ingredients:
2.5 lbs chicken thighs or drumsticks, bone-in, de-skinned
1 Tbsp extra virgin olive oil
2 small onions, diced & sliced mix
1 tsp. garlic, minced
2 serrano peppers, diced (deseed & derib if you don't like it too spicy)
8 oz. frozen bell peppers, defrosted
1 14 oz. can diced tomatoes
1 14 oz. can red kidney beans, drained
1 14 oz. can lima beans, drained
2 cups chicken stock
1/2 tsp. chili powder
Salt
Pepper
 
Garnishes:
Small bunch cilantro, chopped (amount per taste)
 
Tasty Accompaniments:
Steamed rice
Crusty bread or biscuits for sopping
 
Directions:
Prep & cut onions, serrano peppers, and garlic and set aside. Then remove skin from chicken and discard (or set aside in a freezer-safe bag to make homemade chicken stock later). Dry chicken with paper towel.
 
Heat the extra virgin olive oil using the sautée feature of your crock pot, or in the non-stick skillet. Place patted-dry chicken in oil and brown on all sides. Remove the browned chicken to plate with tongss. Add onions, serrano peppers, and garlic to the oil and fry for 5 minutes. Scrape up all of the brown bits from the bottom of the pan with spoon and keep stirring the mixture to avoid burning the garlic.
 
If using a skillet, move mixture to crock pot. Add frozen bell peppers, diced tomatoes with juice, drained beans, chicken stock, and chili powder and mix together. Put chicken and any accumulated juices back into the pot, set to "slow cook," and let it go for 2-3 hours. Adjust seasoning with salt & pepper to taste.
 
Sprinkle stew with chopped cilantro.
Serve in a bowl over steamed rice with a side of bread. Enjoy!